Punjabi Masala Lamb Chops (Champ)
Lamb chops marinated in yoghurt, ginger, garlic and garam masala, then grilled until charred at the edges and juicy inside.
- Time35 min
- LevelEasy
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the yoghurt, ginger and garlic paste, lemon juice, chilli powder, garam masala, cumin, turmeric, chickpea flour, salt and 1 tablespoon of the oil to a thick paste.
- 2
Coat the chops all over and leave in the fridge for at least 2 hours, ideally overnight. Take them out 20 minutes before cooking.
20 min - 3
Heat the grill to its highest setting, or heat a griddle pan until smoking hot. Lay the chops on a rack over a tray and brush with the remaining oil.
- 4
Grill for 5 minutes on each side for pink lamb, or 7 minutes for well done. The edges should be charred and the crust dark red.
10 min - 5
Rest the chops under foil for 5 minutes. Serve with red onion rings, lemon wedges and mint chutney or a cooling raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.